No Knead Dill Gouda Artisan Bread (Print Version)
Rustic loaf combining fresh dill and creamy Gouda with golden crisp crust and airy crumb
# What You Need:
→ Dry Ingredients
01 - 3 1/4 cups bread flour
02 - 1 1/2 teaspoons salt
03 - 3/4 teaspoon instant yeast
→ Flavorings
04 - 1 cup Gouda cheese, coarsely grated
05 - 3 tablespoons fresh dill, finely chopped
06 - 1/2 teaspoon cracked black pepper
→ Wet Ingredients
07 - 1 1/2 cups lukewarm water
# How to Prepare:
01 - In a large mixing bowl, combine bread flour, salt, and instant yeast. Stir in the grated Gouda, chopped dill, and black pepper until evenly distributed.
02 - Add the lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms. Ensure all flour is incorporated.
03 - Cover the bowl tightly with plastic wrap or a lid. Let the dough rise at room temperature for 12–18 hours, until doubled in size and bubbly on the surface.
04 - Generously flour a work surface. Scrape the dough out onto the surface and, with floured hands, gently shape it into a round loaf without deflating.
05 - Place dough seam-side down on a sheet of parchment paper. Cover loosely with a towel and let rise for 30–60 minutes until slightly puffed.
06 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes to ensure proper baking temperature.
07 - Remove the hot Dutch oven from the oven. Carefully transfer the dough on parchment to the Dutch oven. Score the top with a sharp knife. Cover and bake for 30 minutes.
08 - Remove the lid and bake an additional 15–20 minutes, until golden brown and crusty. The internal temperature should reach 200°F.
09 - Cool on a wire rack for at least 1 hour before slicing to allow the crumb structure to set properly.
# Expert Advice:
01 -
- The overnight rise does all the hard work while you sleep or go about your day
- Fresh dill and Gouda transform basic bread into something that feels like it came from a bakery
- That crust is music to your ears and keeps for days
02 -
- The dough should feel tacky and stick to your fingers because adding more flour will make the final loaf dense and sad
- Preheating the Dutch oven is non-negotiable because that initial burst of heat creates the steam that forms the crust
- Slicing before the hour mark will release all that internal steam and leave you with a gummy texture
03 -
- Flour your hands instead of the counter when shaping, because a dry surface creates a skin that inhibits oven spring
- Score the dough boldly and deeply because a timid slash will seal shut and the bread will burst open unevenly